Fireball Shrimp Boil Skillet

Allergens

Shellfish, Sausage (contains pork)

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 4 cups water
• 1 lb smoked sausage, sliced
• 2 onions, chopped
• 3 garlic cloves, minced
• 2 cups frozen corn kernels
• 1 tbsp paprika
• 1 tbsp cayenne pepper
• 1 tbsp black pepper
• 1 tbsp white sugar
• 2 tsp salt
• 2 tbsp Worcestershire sauce
• 4 cups hot cooked rice, for serving

Instructions

1. In a large skillet over medium heat, cook the sausage until browned and heated through. Remove from skillet and set aside.
2. Add water to the same skillet and bring to a boil. Stir in onions, garlic, paprika, cayenne pepper, black pepper, white sugar, and salt. Cook for 5 minutes or until slightly thickened.
3. Add Worcestershire sauce and shrimp to the skillet. Cover and cook for 5 7 minutes, or until shrimp are pink and cooked through.
4. Stir in cooked sausage and corn kernels. Cook for an additional 2 minutes.
5. Serve over hot rice, garnishing with parsley if desired.

Chef’s Insight

For an extra kick, add a dash of hot sauce or cayenne pepper to taste.

Notes

Cook the shrimp just until pink to ensure they're tender and juicy.